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| 8 x ca. 30 g | Curly or regular elbow macaroni |
| 3 Tasse | 1% milk |
| 2 Esslöffel | cornstarch |
| 2 x ca. 30 g | Light cream cheese; cut in small pieces, room temperature |
| 1/2 Teelöffel | Each salt and pepper |
| 1 Tasse | Reduced fat extra-sharp cheddar cheese, shredded |
| 1/4 Tasse | Romano cheese grated |
| 1/2 Tasse | Coarse fresh bread crumbs |
| 1 | Plum tomato; thinly sliced |
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Bring a large pot of lightly salted water to a boil. Stir in macaroni and cook 8 minutes or until just firm-tender. Drain in a colander.
Put 1/2 cup of the milk and the cornstarch in same pot and whisk until smooth. Heat remaining 2 1/2 cups milk in microwave or saucepan until very hot. Add to pot and stir over medium heat until sauce comes to a simmer. Simmer, stirring constantly, until slightly thickened, 1 minute. Remove pot from heat. Add cream cheese, salt and pepper and whisk until cheese melts and sauce is smooth.
Heat oven to 375°. Grease a shallow 2-quart baking dish.
Toss 1/4 cup of the cheddar cheese, 2 tablespoons of the Romano cheese and the bread crumbs in a small bowl until blended.
Add pasta and remaining cheddar and Romano cheeses to sauce. Stir until blended. Transfer to prepared baking dish. Top with tomato slices and sprinkle with bread crumb mixture.
Bake 20-25 minutes until bubbly and browned on top.
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